Ingredients:

Makes 6 to 8 Servings

2 cups dry pinto beans *
2 quarts water *
1/2 lb Ground pure beef suet
1 lg sweet onion -- finely chopped
2 lb lean beef - coarse ground or 1/4" cube
8 teaspoon chili powder or to taste
6 teaspoon cumin powder
6 teaspoons paprika
1 teaspoon white pepper
1 teaspoon salt or to taste
6 cloves garlic - crushed
1 teaspoon cayenne pepper powder or to taste
2 tablespoon unsweetened cocoa powder
4 oz can of chopped green chilies
6 cloves garlic - crushed or 2
1 cup tomato juice
sour cream

Preparation:

* Soak dry beans in water to cover overnight; drain. Add 2 quarts water; simmer, covered, for 1 1/2 to 2 hours or until done. Drain, reserving 1 cup of cooking liquid; set aside.

In large 3 quart Dutch oven or heavy kettle, melt suet. Add onion; saute over medium heat until transparent. Add meat and brown, stirring often. Drain all but 2 Tbsp. of drippings; add seasonings, cocoa and chilies. Cover; simmer for 1 1/2 hours, stirring often. Add tomato juice to keep chili to a medium consistency. If a thinner chili is desired, use reserved bean juice. To serve, add warm pinto beans to chili or serve as a side dish. Add a dollop of sour cream on each bowl. This is a spicy, meaty chili.